Rocky Road Texas Sheet Cake
Need the ultimate crowd-please cake? This Rocky Road Texas Sheet Cake will get the job done! Especially if you love rocky road candy. It takes the classic a Texas sheet cake and turns it into a rocky road dream with gooey marshmallows, crunchy nuts, and a fudgey frosting. Big enough to feed a group, this cake makes any gathering feel like a party.
When you make this easy cake you get layers of soft chocolate cake, a warm pour-over frosting, and a topping of mini marshmallows and nuts drizzled with more chocolate. The result is a sweet, fudgy cake that’s packed with texture in every bite.
It’s surprisingly simple to put together, and bakes up quickly. It roughly follows the classic Texas sheet cake recipe with an easy boiled frosting. And because it’s baked in a sheet pan, serving a crowd is effortless.
Why You Need To Make This Cake
This cake is perfect for summer parties, casual get-togethers, or holiday potlucks because it’s big enough to feed a crowd. And everyone loves a good Texas Sheet Cake because it’s just so chocolatey and delicious.
It’s easy to slice and serve. It travels well, and can feed two dozen people. If you ever need a dessert that guarantees smiles without complicated steps, this recipe is it!
And if you like Texas Sheet Cakes try the classic Texas Sheet Cake or the fun fall variation Pumpkin Texas Sheet Cake. Both are great versions of the Texas Sheet Cakes and are party pleasers.
Ingredients For Rocky Road Texas Sheet Cake
Before you start, make sure you have the basics on hand. You’ll need a 18×13 jelly roll pan to get the signature thin, easy-to-serve cake.
For the cake:
- water
- butter
- unsweetened cocoa powder
- all-purpose flour
- granulated sugar
- baking soda
- salt
- sour cream
- eggs
- vanilla extract
For the frosting:
- milk
- unsweetened cocoa powder
- butter
- powdered sugar
For the topping:
- mini marshmallows
- chopped pecans (or your preferred nut)
You can swap out the classic pecans for Texas Sheet Cake with any kind of nuts you like. Walnuts are the typical topping for Rocky Road while pecans are the typical nut topping for Texas Sheet Cake. So it stands to reason that either nut will work.
To Store a Texas Sheet Cake
Keep Texas Sheet Cakes covered in an airtight container at room temperature for up to three days. If your kitchen runs warm, refrigerate it to keep the frosting firm.
For longer storage, slice and freeze in airtight containers for up to a month. The nuts on the top may get a little soft but overall it should still be a great tasting cake once thawed out.
Rocky Road Texas Sheet Cake
Ingredients
Cake
- 1 cup water
- 1 cup butter
- 3 tbsp unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sour cream
- 2 large eggs slightly beaten
- 1 tsp vanilla extract
Frosting
- 3/4 cup milk
- 6 tbsp unsweetened cocoa powder
- 1 cup butter
- 7 1/2 cups powdered sugar
Topping
- 10 ounces mini marshmallows
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F
- Spray an 18×13 inch jelly roll pan with non-stick cooking spray and set aside
- In a large mixing bowl, whisk together flour, sugar, baking soda, and salt
- In a small bowl, whisk together sour cream, eggs, and vanilla extract
- Add the wet mixture to the dry ingredients and mix just until combined
- In a medium saucepan, combine water, butter, and cocoa powder
- Bring the mixture to a boil over medium-high heat
- Pour the hot cocoa mixture into the batter and whisk until smooth
- Pour the batter into the prepared pan and spread it out evenly
- Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean
- While the cake is baking, prepare the frosting
- In a medium saucepan, combine milk, cocoa powder, and butter
- Bring to a boil over medium-high heat
- In a large bowl, combine the powdered sugar and the hot cocoa mixture
- Whisk until smooth
- Use a hand mixer if needed to remove any lumps
- Pour half of the hot frosting over the hot cake and spread evenly
- Sprinkle the mini marshmallows and chopped pecans on top
- Drizzle the remaining frosting over the marshmallows and pecans
- Let the cake cool to room temperature before slicing and serving
